Our interest in paletas began when our babies were sick and needed to drink Pedialyte. The color freaked us out, so I bought a popsicle mold, froze the Pedialyte, and we tried not to think about why something meant to heal our daughters was made with artificial dyes.
When smoothie season began a few months later, we repurposed the popsicle molds for excess smoothies -- and marveled at how our one year olds were begging for more green popsicles (colored by kale, not red 40, green 3 or some other potentially toxic dye).
And then one day we were all at the playground, and the ice cream truck came. I was suddenly a kid again -- an overly excited one at that. The ice cream truck never came to my neighborhood, but here it was and I could buy whatever I wanted. Except... now I was a parent who cooked everything from scratch for her family, often with produce grown by Michael, and there was no way we were going to spend our money on food that was made with high fructose corn syrup, guar gum, modified cellulose, artifical flavors, red 40, blue 1, or any number of other additives. We're all for science and chemistry, but we prefer farmers to grow our food, not chemists.
And then I remembered paletas. And I wondered: why don't ice cream trucks sell paletas? They're frozen and refreshing, they're deliciously sweet because they're made with ripe fruit, and they don't need artificial ingredients to taste good.
And while we're dreaming -- why don't playgrounds sell coffee? I love being outside with my kids, but rare is the morning that a cup of coffee wouldn't make it better.
And so began the fantasies -- we'd pile into the car early in the morning to go to the playground before morning naps and I'd imagine a little coffee push cart rolling in like an oasis in the desert. Over time, the push cart grew a shelf to sell Fuel For Fire, and then a display case to include snack bars from 88 Acres and Budibar.
Once our kids outgrew their morning nap, we would stay a little later and hear the jingle of the approaching ice cream truck, and wonder how long we had until our young children would beg us to buy them something.
And then one day, we realized that we could either keep dreading that moment of being asked to buy high fructose corn syrup and red 40-laden "food," or we could do something about it.
A food truck on a mission....
Our business is small, but our vision is grand: we want to promote the longevity and vitality of our community by encouraging us all to indulge in more whole foods and warm hospitality.
We are not vegan, but we believe that eating plant-based foods rich in phytonutrients improves quality of life and reduces health-care costs. We are starting with snacks not only because they are a major culprit of excess sugar consumption, but because they are such an easy way to showcase how enjoyable eating real food can be. Leafy greens can be bitter; berries are not.
Our frozen desserts are made and sweetened with fresh fruits and vegetables. Occasionally we get some help from locally-produced honey and maple syrup. We prefer to buy our ingredients from our neighbors but when that isn't possible, we opt for whatever was grown or produced organically and/or sustainably. Our recipes are free of wheat, gluten, dairy, soy, and nuts; some of our packaged items do contain one or two of these major allergens, so as always--please let us know if you have any food allergies or dietary restrictions.
We installed 4 taps on our truck to feature kegs of our favorite cold brewed coffees and teas as well as probiotic-rich kombuchas, all locally brewed, naturally.
Tracy Kim Horn began her career as a pastry cook at Le Meridien Boston, then moved to be assistant pastry chef at the now-closed Hamersley's Bistro in Boston's South End, learned restaurant operations working at Per Se, and started her career in restaurant management by helping Thomas Keller to open his first Bouchon Bakery & Cafe in New York City. In 2007, Tracy managed the opening of Stir, Barbara Lynch's innovative vision for a cookbook shop, demonstration kitchen, and intimate event space.
Tracy studied pastry at Le Cordon Bleu Paris, wine through the UK-based Wine & Spirit Education Trust, and engineering at Dartmouth College; she has also completed a variety of CrossFit coursework (Level 2 trainer, CrossFit Kids, SPEAR self defense) and is currently obsessed with learning more about functional medicine and nutrition.
After calling the food mecca between the Napa Valley and Silicon Valley home for five years, Tracy and her husband Michael relocated to Lexington in 2013, and have since been eager to raise the bar for food and beverage in their new community-–especially for busy parents like themselves who are desperate for convenience, loathe to compromise on quality, want to set a good example for their children, and still love a good impulsive indulgence. Parfait is their first attempt at all of this.
The full list of people who have helped and supported us along this journey is too long to acknowledge here -- and continues to grow. We couldn't be more grateful. Thank you.
And finally, to YOU -- who took the time to read about our dreams -- thank you. If we haven't met yet, please don't be a stranger. We'd love to hear about what you're doing too.